136min 4 ppl
Pizza Prosciutto e Funghi
79 minutes
4 people
Hardover 60 min or 12+ steps
79 min · 8 steps
Hard: over 60 min or 12+ steps
740 kcalper person
Protein 33g
Carbs 76g
Fats 30g
About this dish
Cured Parma ham draped over a hot pizza just out of the oven so it warms through without cooking further, alongside mushrooms browned separately for real depth rather than the watery version steamed straight on the dough.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- 72-Hour Cold-Ferment Pizza Dough500 gstart 3 days aheadMake your own
- Same-Day Pizza Dough500 gstart 2 hours aheadMake your own
Ingredients
Fresh Produce
- Garlic clovesminced2
- Cremini mushroomsthinly sliced150 g
Meat & Poultry
- prosciutto di Parmathinly sliced80 g
Dairy & Eggs
- fresh mozzarellatorn into pieces200 g
- Parmigiano-Reggianofinely grated20 g
Tins & Jars
- whole peeled San Marzano tomatoesdrained400 g
Dried Goods
- Ready-made pizza doughat room temperature500 g
- semolinafor launching1 tbsp
Spices & Seasonings
- dried oregano1 tsp
- Fine sea saltfor the sauce5 g
Oils & Condiments
- Extra-virgin olive oilfor cooking the mushrooms15 ml
Utensils
- Pizza stone
- Pizza peel
- Skillet
- Pizza cutter
Method
1
Take the dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 20 minutes.
Approx. 20 minutes
2
Crush the drained tomatoes by hand, then stir in the garlic, oregano and salt. Set the sauce aside uncooked.
Approx. 5 minutes
3
Preheat the oven, with a pizza stone on the top rack, to its maximum temperature, at least 260°C, for 30 minutes.
Approx. 30 minutes
4
Heat the olive oil in a skillet and cook the mushrooms for 3 to 4 minutes until golden.
Approx. 4 minutes
5
Stretch one dough ball on a semolina-dusted peel into a 30cm round.
Approx. 4 minutes
6
Spread the sauce over the base, scatter over the torn mozzarella and cooked mushrooms, then finish with the grated parmesan.
Approx. 3 minutes
7
Bake for 9 to 11 minutes until the crust is charred and the cheese is bubbling.
Approx. 11 minutes
8
Remove from the oven and drape the prosciutto slices over the hot pizza — the residual heat warms it through without cooking it, since it is already a cured, ready-to-eat meat. Rest for 2 minutes before slicing. Repeat with the second dough ball.
Approx. 2 minutes
